Fig, Apple & Sage Stuffing


  • 1 24-oz loaf whole-wheat bread (680 g), trimmed of crust and cut into 1/2-inch pieces

  • 1 tbsp olive oil

  • 2 to 3 carrots, peeled and finely chopped (about 1 cup)

  • 3 to 4 celery ribs, finely chopped (about 1 cup)

  • 1 large white onion, finely chopped

  • 1 tsp dried thyme (or fresh)

  • 1 tsp dried rosemary (or fresh)

  • 1 tsp chile powder

  • 1/2 tsp sea salt

  • Fresh ground black pepper, to taste

  • 10 to 12 unsweetened dried figs, chopped (about 1 cup)

  • 2 apples (such as McIntosh, Cortland, Gala or Golden Delicious), cored and chopped

  • 1 cup low-sodium chicken or vegetable broth, plus additional 1/2 cup as needed

  • 1 1/2 tbsp chopped fresh sage


  1. Preheat oven to 350°F. Divide bread among 2 rimmed baking sheets and arrange in a single layer; transfer to oven and bake for 6 to 8 minutes, stirring once, until lightly toasted.

  2. Meanwhile, in a large saucepan, heat oil on medium-high. Add carrots, celery and onion and cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in thyme, rosemary, chile powder, salt and pepper. Add figs and apples and stir well to combine. Remove from heat, add bread and stir to combine. Stir in broth. Stuffing should be uniformly moist but not wet; if needed, add additional 1/2 cup broth. Stir in sage. Stuff turkey and cook according to recipe.


Spiced Pork with Celery Root Purée and Lentils


Celery Root Purée:

  • 2 pounds celery root (celeriac), peeled, cut into 2-inch cubes

  • 5 cups whole milk

  • 2 tablespoons (1/4 stick) butter

  • 1 teaspoon fresh lemon juice

  • Ground white pepper


  • 3 bacon slices, chopped

  • 1/4 cup 1/8-inch cubes peeled carrots

  • 1/4 cup chopped shallots

  • 1/4 teaspoon minced fresh rosemary

  • 1 1/2 cups dried lentils

  • 3 cups water

  • 1 teaspoon butter


  • 1/2 cup honey

  • 6 tablespoons red wine vinegar

  • 1 tablespoon curry powder

  • 1 1/2 teaspoons cayenne pepper

  • 2 1/2 pounds pork tenderloins

  • 1 tablespoon olive oil

  • 3/4 cup low-salt chicken broth

  • 1 tablespoon cold butter


For Celery Root Purée:

  1. Bring celery root and milk to boil in heavy large saucepan over high heat. Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes. Using slotted spoon, transfer celery root to processor. Add 1/2 cup hot milk. Puree until very smooth. Blend in butter and lemon juice. Season with salt and white pepper. (Can be made 1 day ahead. Cover and refrigerate.)

For Lentils:

  1. Sauté bacon in medium saucepan over medium-high heat until crisp, about 3 minutes. Add carrots, shallots, and rosemary; sauté until shallots begin to soften, about 1 minute. Add lentils and 3 cups water; bring to boil. Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes. Stir in butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

For Pork:

  1. Preheat oven to 400°F. Whisk first 4 ingredients in bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium heat. Add pork; sauté until brown on all sides, about 6 minutes total. Brush pork with honey mixture. Transfer skillet to oven; roast pork 10 minutes. Turn pork over and brush with honey mixture. Roast until thermometer inserted into center of pork registers 145°F, about 10 minutes longer. Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).

  2. Add broth and remaining honey mixture to same skillet. Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes. Strain sauce into small bowl. Return sauce to skillet. Whisk in butter. Season with salt and pepper.

  3. Rewarm celery root puree and lentils. Cut pork crosswise into 1/2-inch-thick slices. Place 1/2 cup celery root puree in center of each of 6 plates. Using back of spoon, make indentation in puree. Spoon 1/2 cup lentils into indentation on each plate. Arrange pork slices atop lentils and drizzle with sauce.

Butternut Squash, Brussels Sprouts & Parmesan Frittata


  • 5 large whole eggs

  • 1/2 cup egg whites (about 4 large egg whites)

  • 1/2 tsp sea salt, divided

  • 1/8 tsp fresh ground black pepper

  • 1½ tsp olive oil

  • 1/4 lb Brussels sprouts, trimmed and quartered

  • 2½ oz white button mushrooms, thinly sliced

  • 1 cup peeled and diced butternut squash (¼-inch cubes)

  • 1 large shallot, minced

  • 1 sprig fresh rosemary, leaves minced

  • 1 large clove garlic, minced

  • 1 oz goat cheese, crumbled

  • 2 tbsp grated Parmesan cheese


  1. Preheat oven to 375˚F.

  2. In a medium bowl, whisk eggs, egg whites, ¼ tsp salt and pepper; set aside.

  3. In a 10-inch nonstick ovenproof skillet, heat oil on medium. Add Brussels sprouts, mushrooms, squash, shallot, rosemary and remaining ¼ tsp salt. Sauté, stirring often, until mushrooms and squash are tender and Brussels sprouts are almost cooked through, about 4 minutes. Add garlic and sauté for 1 more minute. Arrange vegetables in an even layer in skillet.

  4. Pour egg mixture over top and gently shake pan to distribute evenly. Sprinkle with goat cheese and Parmesan and cook undisturbed until edges set, about 3 minutes. Transfer to oven and cook until eggs are completely cooked through and cheese melts, 10 to 12 minutes. Let rest for 5 minutes. To serve, carefully invert onto a plate. (Tip: Run a thin knife around edge and place plate over top of skillet; flip skillet to release onto plate.)

Rosemary Dijon Pork Tenderloin with Roasted Apples & Cabbage


  • 2 small apples (preferably Braeburn, Fuji, or Honeycrisp), diced

  • 3 packed cups thinly sliced purple cabbage

  • 2 tbsp + 1 tsp apple cider vinegar, divided

  • 2 tbsp olive oil, divided

  • 6 sprigs + 1 tbsp finely chopped fresh rosemary, divided

  • 1¼ tsp sea salt, divided + additional to taste

  • 3/4 tsp ground black pepper, divided + additional to taste

  • 1 lb pork tenderloin, silver skin removed

  • 1 cup roughly chopped fresh flat-leaf parsley

  • ¼ cup toasted roughly chopped unsalted pecans

  • 1 large shallot, finely chopped

  • 1 cup unsweetened apple cider

  • ½ cup low-sodium chicken broth

  • 3 tbsp unsalted organic butter, cut into pieces

  • 2 tsp Dijon mustard


  1. Place a rack in center of oven and preheat to 350°F. In a large bowl, toss apples, cabbage, 1 tbsp each vinegar and olive oil, 2 sprigs rosemary and ¼ tsp each salt and pepper; set aside.

  2. Pat tenderloin dry and rub with 1 tbsp finely chopped rosemary, 1 tsp salt and ½ tsp pepper. In a large ovenproof skillet on medium, heat 2 tsp oil. Add tenderloin; cook 2 minutes, until browned. Turn the pork by one-quarter and sear 2 more minutes. Turn once more by one-quarter and sear 2 minutes. Turn off heat and transfer pork to a plate. Add cabbage mixture to skillet (reserve bowl) and place tenderloin on top, unseared portion facing down.

  3. Roast tenderloin and cabbage mixture until pork registers 145°F in center on an instant-read thermometer, about 20 minutes. Place tenderloin on a cutting board and cover loosely with foil. Let rest 15 minutes.

  4. Meanwhile, scrape cabbage mixture into reserved bowl; toss with parsley, pecans and 1 tsp vinegar. Taste and season with additional salt and pepper. Loosely cover bowl with foil and set aside.

  5. Make pan sauce: In same skillet on medium-high, heat 1 tsp oil; add shallot and cook, stirring, for 1 minute. Add apple cider, broth and 4 rosemary sprigs. Cook -until mixture reduces to ½ cup. Remove from heat and discard rosemary. Stir in butter, mustard and remaining 1 tbsp vinegar. Season to taste with additional salt and pepper. Slice pork and serve with sauce and cabbage.